This soup borrows every code of the Mexican tortilla soup — tomato, pepper, cumin, chilli, coriander — without ever going near a pan. The sun-dried tomatoes bring the depth that long cooking would normally give, and the half avocado blended in last thickens the whole thing without a drop of cream. Serve it cold, with diced tomato and coriander on top.
Raw tortilla soup
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Ingredients
- 2 to 3 tomatoes, roughly chopped
- 2 large red, orange or yellow peppers, roughly chopped
- 1/4 cup sun-dried tomatoes
- 2 large celery sticks, roughly chopped
- 1/2 cup fresh coriander, packed
- 3/4 cup water
- 1 tbsp lime or lemon juice
- 1 tsp sea salt
- 1 tbsp cumin
- 1 tsp chilli powder
- 1/2 tsp paprika
- 2 to 3 garlic cloves
- A pinch of cayenne
- 1/2 avocado
Preparation
- In a high-speed blender, blend all the ingredients except the avocado until perfectly smooth.
- Add the avocado and blend again briefly, just long enough to thicken the soup.
- Adjust the seasoning to your taste: salt, lime, cayenne.
- Divide between bowls and top with diced tomato, avocado, sweetcorn or fresh coriander as you like.
Tip
If your sun-dried tomatoes are very dry, soak them for ten minutes in warm water before blending: they will break down better and the soup will be all the smoother for it.
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FAQ: your questions about raw soup
What is a recipe for a cold soup with no cooking?
Andalusian gazpacho remains the reference: ripe tomatoes, cucumber, pepper, garlic, olive oil and vinegar, blended then chilled for two hours. Around it orbits a whole family of raw soups — courgette soup with basil, avocado velouté with lime, raw beetroot soup with apple, or this one, which borrows its spices from Mexican cooking. The principle is always the same: ripe vegetables, an acid that wakes things up, a fat that binds, and time in the cold so the flavours come together.
What is cold tomato soup called?
In Spain it is gazpacho, born in Andalusia, based on tomato, cucumber, pepper, garlic and stale bread — though modern versions often skip the bread. Its thicker cousin is called salmorejo, from Córdoba: tomato, bread, garlic and oil only, blended to a cream. In Italy, pappa al pomodoro is served lukewarm or cold. And in the raw food world, people simply say raw tomato soup, with no bread, as here.
How do you make a soup with peppers?
In the raw version, as in this recipe, the pepper is blended as it is with a more watery vegetable — tomato, cucumber — and a little water or cold stock. Remove the seeds and the white membranes carefully, as they bring bitterness. A properly ripe red or yellow pepper gives a far milder result than a green one, which is more vegetal and harder to digest raw. If you want more depth without cooking, add one or two sun-dried tomatoes: they concentrate sugar and umami, exactly as long cooking would.
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